This Edible Pumpkin Chocolate Chip Cookie Dough is such a fun, tasty, easy treat and comes together in minutes!
A FUN COOKIE DOUGH TREAT
Some of my fondest childhood memories are sneaking some of the cookie dough out of the bowl when my mom was making cookies. We didn't really know at the time that eating raw cookie dough wasn't the best idea because of pesky bacteria. But now I know better and I love creating safe-to-eat edible cookie dough. This Edible Pumpkin Chocolate Chip Cookie Dough will suit all those pumpkin and cookie dough cravings. It's a delicious fall-inspired recipe. The chocolate chips are a great addition to the texture as well. If you are looking for a tasty party treat (or maybe just a late night snack), then you have to make my Edible Pumpkin Chocolate Chip Cookie Dough recipe!
FREQUENTLY ASKED QUESTIONS:
Heat treating just means we are getting the flour sufficiently hot enough to kill any bacteria (like E. coli). This is quick and easy and only takes about 5 minutes. Its worth it to keep it safe to eat.
You can add chopped nuts or any candy chocolate pieces.
I love mixing chocolate chips and mini chocolate chips in this recipe. But butterscotch chips or toffee chips with the pumpkin is a great flavor combination. You can also use any flavor chocolate chips that you'd like. I used semi-sweet but milk and dark chocolate will work as well. Hersheys makes a cinnamon chip that I think would also be really good.
If you want more of a pumpkin pie flavor in this recipe, add more pumpkin pie spice. Taste as you go until you reach your desired flavor.
No. You will need to use only pure pumpkin puree for this recipe. The pumpkin pie filling is obviously mostly a liquid because it has evaporated milk in it so it would never work with this.
You sure could. If I were serving this at a party, I would serve it with graham crackers and additional spoons. That way guests can enjoy it on the graham crackers or just scoop it up on spoons.
This recipe can be stored in the refrigerator in an airtight container for up to 5 days. This can also be frozen in a freezer container where it will keep for up to 1 month. Let defrost in the refrigerator then on the countertop to come to room temperature before serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- pumpkin pie spice
- fine sea salt
- unsalted butter
- granulated sugar
- powdered sugar
- pure pumpkin puree
- vanilla extract
- semi-sweet chocolate chips
- mini chocolate chips
HOW TO MAKE EDIBLE PUMPKIN CHOCOLATE CHIP COOKIE DOUGH:
Preheat the oven to 350°F. Place a sheet of parchment paper on a sheet tray. Add the flour and spread it out. Bake for 5 minutes, take it out of the oven, and let it cool to room temperature. Once cooled, add the pumpkin pie spice and salt, stir to combine.
Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment. Cream together until smooth, 3 minutes.
Add the powdered sugar and vanilla, stir it in until combined.
Add the flour mixture, stir it in until combined. The mixture will be crumbly.
Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides.
Add the chocolate chips.
Quickly mix them in until distributed.
CRAVING MORE PUMPKIN RECIPES?
Edible Pumpkin Chocolate Chip Cookie Dough
- 1 ½ cups all-purpose flour
- ¼ teaspoon pumpkin pie spice
- pinch of fine sea salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 cups powdered sugar
- ½ cup pure pumpkin puree
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup mini chocolate chips
- Preheat the oven to 350°F. Place a sheet of parchment paper on a sheet tray. Add the flour and spread it out. Bake for 5 minutes, take it out of the oven, and let it cool to room temperature. Once cooled, add the pumpkin pie spice and salt, stir to combine.
- Place the butter and granulated sugar into the body of a stand mixer with the paddle attachment. Cream together until smooth, 3 minutes.
- Add the powdered sugar and vanilla, stir it in until combined.
- Add the flour mixture, stir it in until combined. The mixture will be crumbly.
- Add the pumpkin puree and mix until combined and a smooth dough is formed, scrape down the sides.
- Add the chocolate chips.
- Quickly mix them in until distributed. Serve immediately.
- Double this recipe to serve more people or store for later.
- This can be frozen, see my tips above.
- Make sure that you heat treat your flour.
- You can add chopped nuts or butterscotch chips to this if you'd like.
- Do not use pumpkin pie filling, use only pure pumpkin puree.
- You can use salted butter and just don't add the fine sea salt to the recipe.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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